Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe

I absolutely love this Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe because it’s like a cozy hug on a plate. The sweet, velvety squash sauce paired with the tender gnocchi creates a comforting yet elegant dish that’s perfect for cooler evenings or any time you want a little warmth in your meal. What makes it stand out is the surprising crunch and subtle sweetness you get from the amaretti biscuits — yes, biscuits! It’s such a fun contrast that always impresses friends and family.

When I first tried this recipe, I was a bit skeptical about combining amaretti with pasta, but it quickly became a family favorite. You’ll find that the peppery rocket tossed with lemon juice adds a fresh zing that balances the creaminess beautifully. Whether you’re looking for a special weeknight dinner or a dish to serve at your next dinner party, this Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe delivers on flavor and style — and it’s surprisingly easy to pull together.

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Ingredients You’ll Need

All the ingredients in this recipe work together to create a rich, cozy meal with exciting textures. When shopping, pick a butternut squash that feels heavy for its size to ensure sweetness, and grab fresh rocket for that peppery pop that makes this dish sing.

• Butternut Squash: Using fresh, firm squash gives the best natural sweetness and texture.
• Whipping Cream: Adds richness without overpowering the squash flavor.
• Nutmeg: A little freshly grated nutmeg brings warmth and depth to the sauce.
• Olive Oil: Use a good quality extra virgin for the best flavor – it also brightens the rocket salad.
• Butter: Helps soften the onion and garlic, making the sauce silky.
• Onion: Finely chopped to blend smoothly into the sauce.
• Garlic: Crushed for a subtle pungency that complements the squash.
• Gnocchi: Store-bought or homemade, just make sure it’s fresh for tender results.
• Parmesan or Grana Padano: Grated for a salty, savory boost.
• Amaretti Biscuits: The crushed biscuits provide a surprising crunch and sweet hint.
• Rocket: Fresh leaves with a peppery bite, tossed with lemon juice to cut through the creaminess.
• Lemon Juice: Adds bright acidity to balance the dish.

Variations

I like to play around with this Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe depending on the season or what I have in the kitchen. Feel free to swap ingredients or tweak flavors to make it your own – that’s part of the fun!

• For a Vegan Twist: Replace the cream and butter with coconut cream and vegan butter; check your gnocchi’s ingredients.
• Nutty Crunch: Swap amaretti biscuits for toasted pine nuts or walnuts if you want less sweetness but still crave texture.
• Herb Boost: Add fresh sage or thyme to the onion and garlic stage for an earthy, autumnal flavor I adore.
• Make It Spicy: A pinch of chili flakes in the sauce gives a warm kick that my family sometimes asks for.

How to Make Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe

Step 1: Cook and Puree the Butternut Squash

Start by peeling and cutting your butternut squash into chunks. I usually microwave mine with a little water for 12-15 minutes until it’s soft – this saves time and keeps the kitchen cool in summer. Once soft, blend it with the whipping cream, season with salt, pepper, and freshly grated nutmeg until you get a smooth, velvety sauce. If you don’t have a blender, a stick blender works just fine to get that lovely creamy texture.

Step 2: Soften Onion and Garlic

While the squash is cooking, lightly sauté finely chopped onion and crushed garlic in olive oil and butter over low heat. The idea here is to sweat them gently until soft and sweet, not browned. That gentle cooking builds a flavor base without overpowering your delicate squash sauce.

Step 3: Cook the Gnocchi

Bring a large pot of salted water to a rolling boil, then add your gnocchi. They’ll cook quickly — typically 3 to 4 minutes — and are done when they float to the surface. Be careful not to overcook as they can become mushy. Use a slotted spoon or sieve to drain, but save a ladle of that lovely starchy water to loosen your sauce if necessary.

Step 4: Combine Sauce and Gnocchi

Pour your butternut squash sauce into the pan with the softened onions and garlic, then stir in grated Parmesan or Grana Padano. Warm everything gently (don’t let it boil) so the cheese melts and flavors meld. Toss the cooked gnocchi into the sauce, stirring gently to coat each piece. If the sauce feels too thick, add a splash of reserved gnocchi water to loosen it up and keep it silky.

Step 5: Serve with Amaretti and Rocket

Divide the gnocchi among bowls. Now here’s the fun part — crumble amaretti biscuits over the top for a sweet, crunchy surprise. Toss fresh rocket leaves with a drizzle of olive oil and freshly squeezed lemon juice, then add a generous handful on top of each plate. The peppery rocket and zingy lemon cut through the creaminess beautifully, making each bite exciting.

How to Serve Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe

Garnishes

I love topping this dish with a few extra crumbled amaretti for contrast, plus a sprinkle of freshly grated Parmesan for salty depth. A light drizzle of good quality olive oil right before serving adds a glossy finish. If you want to up the freshness, some extra rocket leaves tossed in lemon juice bring a peppery zing that really lifts the whole plate.

Side Dishes

To keep things balanced, I like to serve this with a simple green salad or some roasted seasonal vegetables, like Brussels sprouts or asparagus. Crusty garlic bread also makes a perfect side for soaking up any leftover sauce. For a heartier meal, pair it with a light soup or pumpkin bisque to echo the squash flavor.

Creative Ways to Present

For dinner parties, I like to serve this gnocchi in shallow white bowls so the colors really pop — the orange squash sauce, green rocket, and golden amaretti look beautiful together. Garnishing with a small sprig of fresh sage or a twist of lemon peel adds a touch of elegance. Another idea is plating it on warm wooden boards with small bowls of extra amaretti and Parmesan on the side for self-serving flair.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to two days. Because of the cream and squash sauce, it’s best eaten soon for the freshest flavor and texture. When reheating, add a splash of water or cream to loosen the sauce and stir gently over low heat to prevent the gnocchi from becoming rubbery.

Freezing

This Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe isn’t the best candidate for freezing once cooked – the squishy texture of gnocchi can get a bit compromised. However, you can freeze the raw gnocchi or the squash sauce separately if you want to prep in advance. Just thaw gently and reheat slowly to retain flavor.

Reheating

Reheat gently in a skillet on low flame with a splash of reserved cooking water or cream to revive the sauce. Avoid microwaving as it tends to dry out gnocchi. Stir frequently until warmed through but still fresh tasting. Add fresh rocket after reheating to keep its vibrant flavor and texture.

FAQs

Final Thoughts

This Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe holds a special place on my weeknight dinner rotation because it combines comfort and unexpected flavors in such an easy way. I hope you’ll find the same joy I do in crafting this dish — it’s fun, tasty, and impresses without stress. Give it a try, and I bet you’ll end up making it again and again (my family sure does!).

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